Ricotta Sun-Dried Tomato Stuffed Shells are a delightful dish that brings a burst of flavor and comfort to any table. As I prepared this recipe, I couldn’t help but think about how stuffed pasta has been a beloved staple in Italian cuisine for centuries, often served during family gatherings and festive occasions. The combination of creamy ricotta and tangy sun-dried tomatoes creates a harmonious blend that tantalizes the taste buds, making it a favorite among both kids and adults alike.
What I love most about Ricotta Sun-Dried Tomato Stuffed Shells is their versatility; they can be a quick weeknight dinner or an impressive dish for entertaining guests. The tender pasta shells cradle the rich filling, offering a delightful texture that contrasts beautifully with the savory marinara sauce. Plus, they are incredibly convenient to prepare, allowing you to enjoy a homemade meal without spending hours in the kitchen. Join me as we dive into this delicious recipe that is sure to become a cherished addition to your culinary repertoire!
Ingredients:
- 20 large pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped (preferably packed in oil)
- 1/4 cup fresh basil, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce (store-bought or homemade)
- 1 tablespoon olive oil
- Fresh basil leaves for garnish (optional)
Preparing the Pasta Shells
- Start by boiling a large pot of salted water. Once it reaches a rolling boil, carefully add the pasta shells. Cook them according to the package instructions until they are al dente, usually about 8-10 minutes.
- Once cooked, drain the shells in a colander and rinse them under cold water to stop the cooking process. This will also make them easier to handle when stuffing.
- Spread the shells out on a clean kitchen towel or a baking sheet to cool completely. This prevents them from sticking together.
Preparing the Filling
- In a large mixing bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella cheese, and 1/4 cup of the grated Parmesan cheese. This will create a creamy base for your filling.
- Add the chopped sun-dried tomatoes to the cheese mixture. The sun-dried tomatoes will add a burst of flavor and a lovely texture to the filling.
- Next, sprinkle in the chopped fresh basil, garlic powder, onion powder, salt, and black pepper. Mix everything together until well combined. I like to use a spatula to ensure that all the ingredients are evenly distributed.
- Give the filling a taste and adjust the seasoning if necessary. You can add more salt or pepper according to your preference.
Assembling the Stuffed Shells
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed shells cook evenly and get that lovely golden top.
- In a 9×13 inch baking dish, spread about 1 cup of marinara sauce evenly across the bottom. This will prevent the shells from sticking and add flavor.
- Now, it’s time to stuff the shells! Take a cooled pasta shell and carefully spoon a generous amount of the ricotta filling into each shell. I like to use a small spoon or a piping bag for this step to make it easier and less messy.
- Place the stuffed shells seam-side up in the baking dish. Repeat this process until all the shells are filled and arranged in the dish.
- Once all the shells are in the dish, pour the remaining marinara sauce over the top. Make sure to cover all the shells to keep them moist while baking.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top of the sauce. This will create a delicious cheesy crust as it bakes.
Baking the Stuffed Shells
- Cover the baking dish with aluminum foil. This will help the shells cook through without drying out. Make sure the foil is not touching the cheese to avoid sticking.
- Place the baking dish in the preheated oven and bake for 25 minutes. This allows the flavors to meld and the cheese to melt.
- After 25 minutes, carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. Keep an eye on it to prevent burning.
- Once done, remove the baking dish from the oven and let it sit for about 5-10 minutes. This resting time allows the filling to set a bit, making it easier to serve.
Serving the Stuffed Shells
- Using a large spoon or spatula, carefully scoop out the stuffed shells and place them on individual plates or a serving platter. <
- Total Time: 55 minutes
- Yield: 4 servings 1x
- 20 large pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped (preferably packed in oil)
- 1/4 cup fresh basil, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce (store-bought or homemade)
- 1 tablespoon olive oil
- Fresh basil leaves for garnish (optional)
- Start by boiling a large pot of salted water. Once it reaches a rolling boil, carefully add the pasta shells. Cook them according to the package instructions until they are al dente, usually about 8-10 minutes.
- Once cooked, drain the shells in a colander and rinse them under cold water to stop the cooking process. This will also make them easier to handle when stuffing.
- Spread the shells out on a clean kitchen towel or a baking sheet to cool completely. This prevents them from sticking together.
- In a large mixing bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella cheese, and 1/4 cup of the grated Parmesan cheese. This will create a creamy base for your filling.
- Add the chopped sun-dried tomatoes to the cheese mixture. The sun-dried tomatoes will add a burst of flavor and a lovely texture to the filling.
- Next, sprinkle in the chopped fresh basil, garlic powder, onion powder, salt, and black pepper. Mix everything together until well combined.
- Give the filling a taste and adjust the seasoning if necessary. You can add more salt or pepper according to your preference.
- Preheat your oven to 375°F (190°C).
- In a 9×13 inch baking dish, spread about 1 cup of marinara sauce evenly across the bottom.
- Take a cooled pasta shell and carefully spoon a generous amount of the ricotta filling into each shell.
- Place the stuffed shells seam-side up in the baking dish. Repeat this process until all the shells are filled and arranged in the dish.
- Once all the shells are in the dish, pour the remaining marinara sauce over the top.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top of the sauce.
- Cover the baking dish with aluminum foil.
- Place the baking dish in the preheated oven and bake for 25 minutes.
- After 25 minutes, carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the baking dish from the oven and let it sit for about 5-10 minutes.
- Using a large spoon or spatula, carefully scoop out the stuffed shells and place them on individual plates or a serving platter.
- Garnish with fresh basil leaves if desired and serve warm.
- Feel free to customize the filling by adding cooked spinach, ground meat, or other vegetables.
- You can prepare the stuffed shells ahead of time and refrigerate them before baking. Just add a few extra minutes to the baking time if baking from cold.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Conclusion:
In summary, these Ricotta Sun-Dried Tomato Stuffed Shells are an absolute must-try for anyone looking to elevate their pasta game. The creamy ricotta combined with the tangy sun-dried tomatoes creates a flavor explosion that is both comforting and sophisticated. Whether you’re preparing a cozy dinner for two or hosting a gathering with friends, this dish is sure to impress and satisfy. For serving suggestions, I recommend pairing these stuffed shells with a simple arugula salad drizzled with balsamic vinaigrette to balance the richness of the pasta. You can also sprinkle some fresh basil or parsley on top for a pop of color and freshness. If you’re feeling adventurous, consider adding some sautéed spinach or mushrooms to the ricotta mixture for an extra layer of flavor. I encourage you to give this recipe a try and make it your own! Don’t forget to share your experience and any variations you come up with. I’d love to hear how your Ricotta Sun-Dried Tomato Stuffed Shells turn out. Happy cooking! Print
Ricotta Sun-Dried Tomato Stuffed Shells: A Deliciously Easy Recipe for Dinner
Description
Savor these stuffed pasta shells filled with a creamy ricotta blend, sun-dried tomatoes, and fresh basil, all baked in marinara sauce and topped with melted cheese. Ideal for a cozy dinner or special gatherings!
Ingredients
Scale
